There’s been jubilation since the announcement Monday that in September they’ll be opening a bricks-and-mortar restaurant at 1200 Brown St. near the University of Dayton. The news is bittersweet, however, because it means that the food truck won’t be making the rounds much after July as owners Dave and Lee VanArtsdalen focus on opening the restaurant.

From there, experiment with what you have in the fridge and in the pantry, as well as what you like. Be bold. Try cheese curds and gravy; tortilla chips, guacamole, queso and jalapenos; mashed potatoes or onion rings; egg salad; even fried bananas.

A photo posted by Zombiedogz (@zombiedogzdayton) on Jun 28, 2014 at 7:19am PDT

THAI-STYLE HOT DOGS

Thai-Style Slaw

½ cucumber, halved lengthwise and sliced crosswise

½ cup shredded carrots

½ (10-ounce) bag shredded red cabbage

3 tablespoons fresh cilantro, chopped

1 tablespoon sesame oil

2 teaspoons less-sodium soy sauce

1 tablespoon rice vinegar

2 tablespoons Thai red chili sauce

Peanut Sauce

2 tablespoons creamy natural peanut butter

2 tablespoons sesame oil

1 tablespoon sugar-free maple-flavor syrup

1½ teaspoons less-sodium soy sauce

For serving:

6 all-beef kosher hot dogs

6 whole wheat hot dog buns

¼ cup raw unsalted peanuts, coarsely chopped

6 teaspoons sesame seeds

Directions:

1. To make the slaw: In a large bowl, combine the cucumber, carrots, red cabbage and cilantro. In a small bowl, whisk together the sesame oil, soy sauce, vinegar and Thai red chili sauce. Pour this over the vegetables and toss to evenly cover. Refrigerate until ready to serve.

2. To make the peanut sauce: In a small bowl, whisk together the peanut butter, sesame oil, syrup and soy sauce. Set aside until ready to serve.

3. To assemble: Preheat an indoor grill, grill pan, or outdoor grill to medium-high heat. Coat the indoor grill or grill pan with cooking spray. Grill the hot dogs for 2 to 3 minutes on all sides.

Nurse your hangover with help from Dayton's bartenders

Here we are again, prostrate on the couch with a head pounding from excess alcohol and heavy dehydration. Somehow, we lost ourselves last night between a bottle of red wine, or one too many Fireball shots, or the random Long Island Iced Tea.

Though it feels like we’ll never revive, there are ways to beat back the hangover beast. Your local bartenders have many tricks up their sleeve – they are, after all, used to nursing their customers – and themselves – back to health.

We asked a few of our neighborhood bartenders their most effective techniques. May they serve you well.

Amber Brady serves up delicious (and dangerous) cocktails at Lily’s Bistro, and offered up her step-by-step process for recovery:

“For me, hangover remedies are an intricate ritual of as many 'cures' as I can possibly ingest,” Brady said. Try one, some or all of the following with her recommendations:

"Revive" Vitamin Water. "This is a must. This purple potion is packed full of B vitamins, potassium and electrolytes. All things your body is begging for. If the store is out, shed a single tear and get another flavor; however, Revive is where it's at."

Coconut water. "Tons of electrolytes and hydration goodness. Just pound one. Sure way to get some moisture back into your poor dehydrated body."

Miso soup. "I know the sodium is a throw off here, but it actually helps you retain water. Lots of good vitamins and minerals here too, plus it's just a feel good soup."

Tons of water. "You should be drinking water throughout your boozy adventures, but let's be real, that rarely happens. So at the very least, chug as much as you can before bed. Then chug one more glass. When you wake up, drink it all day. Force yourself. After your Revive and coconut water, of course."

Food. "Once you can eat, feed the beast. When the battle of the hangover comes to the point where I can eat, I eat tons of food. Preferably Chinese buffet, or if I'm not capable of removing myself from my cave of shame, get Chinese delivery. Go all out. You’re going to need to eat it like three times that day."

The classic hair of the dog. "This isn't always possible, especially if you are also nursing a 'shameover' and you've done or said things that will not allow you to be seen in public for a few days. However, if you can, my go-to hangover booze is a shot of whiskey, a beermosa, or at Lily’s, we offer the fine cocktail "Corpse Reviver #2,” (made with Citadelle gin, Lillet blanc, lemon juice, orange liqueur, Pernod rinse, and Luxardo cherry garnish). However, it comes with the warning that too many will just put you back where you started. It's delicious and one or two of these really does help ease the pain!"

Corner Kitchen bartender Callie Young admits that she is “terrible at being hungover.”

“I usually just lay in bed all day,” she wrote. “If I do drink, it is champagne with grapefruit juice and then some Taco Bell.”

Fellow Corner Kitchen bartender Tess Vella also gave a rundown of her hangover cure routine.

"First of all, a shower is essential. It sounds terrible, but once you get in there, let the steam hit you, and reflect on your bad decisions from the night before; you can wash it all away and start again.

Second, champagne. I don’t like to muddy something already perfect with fruit juice, so no mimosas for me.

Third, a runny egg – in ramen doesn’t hurt.

Fourth: I must spend the rest of the day horizontal. Hulu is my friend."

Lastly, we may not be bartenders in our day jobs, but several of us served plenty of time in the restaurant business to pick up a few tricks to getting the job done while feeling less than amazing. Plus, college. The following is a sampling of our staff recommendations.

"Smart Water. Lots of it. If you have pickles in the fridge, sip that pickle juice. Fill your belly with Stouffer’s Macaroni and Cheese. But the all-time winner when you need to revive in a hurry is a glass of ginger ale with a few dashes of Angostura bitters, any flavor. At almost 45 percent alcohol, even just a touch of these bitters will bring you back to life."

"Two huge glasses of water and Tylenol before bed. Also, Gatorade the next day, especially if you were too drunk to remember to drink water and have Tylenol before bed."

It’s the same idea as the 2016 version, except this one is dusted with Cheetos’ Flamin’ Hot flavoring. Or as BK puts it on its website banner: “A unique portable snack of creamy mac n’ cheese coated and dusted with the flavor of CHEETOS® crunchy FLAMIN’ HOT® cheese snacks. Do you dare?”

Apparently, plenty are willing to take BK up on its food dares since the original Mac n’ Cheetos sold enough to spawn a sequel. As for last year’s oft-mocked Whopperito, the chain’s signature Whopper burger and all of its sticky accoutrements molded into a burrito, we’ll have to see if that one gets a spicier update.

Not to be outdone in the great stoner’s food race for your wallets (and arteries), Taco Bell recently introduced its Rolled Chicken Tacos, cigar-shaped shells housing spicy ground chicken that you dip into sauces including nacho cheese, spicy ranch or guacamole. (We tried ’em, and if you keep it secret from the nutrition police, they were tasty and not greasy — and, for now, we’re still standing.)

Pizza Hut, meanwhile, has also added its Ultimate Cheesy Crust Pizza, which twists its crusts into pockets stuffed with five cheeses.

“The holiday season is for catching up with loved ones,” Pizza Hut says. Naturally. What could be better than pockets full of mozzarella, provolone, white cheddar, Asiago and Fontina? Beats the empty taste of lint.

How to enter the 2017 Dayton Daily News holiday cookie contest

Do you make a mean cookie? Enter it in the Dayton Daily News Holiday Cookie Contest on Monday, Dec. 5. Pictured are some of our favorite cookies through the years. STAFF FILE PHOTOS BY LISA POWELL(Lisa Powell)

Lisa Powell

— The holidays are here, and that means it’s time to start that holiday baking!

Do you have a favorite cookie recipe that your family can’t live without every year?

Do you make a mean cookie? Enter it in the Dayton Daily News Holiday Cookie Contest on Monday, Dec. 5. Pictured are some of our favorite cookies through the years. STAFF FILE PHOTOS BY LISA POWELL(Lisa Powell)

Lisa Powell

What: Dayton Daily News Annual Holiday Cookie Contest

When: Cookie judging on Monday, Dec. 4, 2017

How to enter: ‘Tis the season for stress, so we’ve made this easy for you! Just bring one dozen of your favorite cookies to the Dayton Daily News lobby, 1611 S. Main St., Dayton between 8:30 a.m. and 2 p.m. on Monday, Dec. 4. Please enter the main doors that face Main Street. Drop off your cookies at the front desk. Judging will take place late afternoon.

What needs to be included with my entry? One dozen cookies, a copy of the recipe with exact ingredients and measurements and step-by-step directions on preparation and baking. Cookies with incomplete recipe details will be eliminated from the contest. You must also include: your first and last name, hometown, daytime phone number and email address. Please send your cookies in a disposable sealed container that you do not need back.

What if I don’t want to share my recipe? We’re sorry but entries without recipes attached will not be eligible.

Photo: Before you submit your entry, please have someone snap a photo of you either baking the cookies or posing with your plate of completed cookies. If you’re a top winner, we just might ask you to share that photo with us!

Eligibility criteria: Entrants must be age 18 or older, live in the Dayton Daily News circulation area and be home bakers. No professional bakers or chefs.

Do you make a mean cookie? Enter it in the Dayton Daily News Holiday Cookie Contest on Monday, Dec. 5. Pictured are some of our favorite cookies through the years. STAFF FILE PHOTOS BY LISA POWELL(Lisa Powell)

Lisa Powell

When will the winners be notified? Only the top three prize winners will be notified in advance. Our favorite recipes will appear on our premium web site MyDaytonDailyNews.com starting Dec. 6. Our top three winning recipes will appear in the Dayton Daily News print edition on Sunday, Dec. 17.

Who should I contact with questions? Michelle Fong at michelle.fong@coxinc.com or Ashley Bethard at ashley.bethard@coxinc.com.